Indian Breads and Parathas - Different Types of Indian Breads Parathas Stuffed Parathas are made by stuffing the breads with vegetables or spices like Aloo Paratha , Gobi Paratha , Paneer Paratha , Mooli Paratha , Egg Paratha, Sugar Paratha , Palak Paratha , Methi (Fenugreek) Paratha , Onion Paratha , Ajwain Paratha , Channa Dal paratha , Lauki Paratha , Sattu Paratha, Lachha Paratha , Kerala Paratha and so on. Parathas are usually had in breakfast with pickle, butter or curd. They are also popular tiffin box option. Tandoori Naan – Naan can be made from either all purpose flour or whole wheat flour. The Naan made with whole wheat flour is healthy but usually Naan is made from all purpose flour. Naan can have further many varieties like Plain Naan, Butter Naan , Garlic Naan , Cheese Naan and Cheese Garlic Naan. You can make naan with yeast or without yeast also. They go very well with rich curry dishes and often served in restaurants.

Tandoori Roti – Tandoor is a special indian oven made from clay and used to bake naan and rotis. Poori – Indian Fried Bread and usually have it in breakfast or during festival or celebration time. Poori is usually eaten with potato curry or chole . Masala Poori – Spiced Fried Bread made with whole wheat flour and spices. Bhatura – Leavened Fried Bread usually eaten with chickpea curry or potato dish. Its very popular in north india specially in punjab and delhi. Its also a popular street food. Few variations of bhatura are aloo bhature and bread bhatura recipe . Bhakri – Millet Flat Bread. Its a very healthy flat bread often consumed in rural parts of india. Some of them are jowar bhakri and bajra bakri . Ragi roti is also made. Thepla – Fenugreek Flat Bread. Methi Thepla is the most popular flat bread from Gujarat. Other variation is lauki thepla which is made with bottle gourd. Missi Roti – Gram Flour or Chickpea Flour Flat Bread. Another variation I have added in the blog is this methi missi roti .

Akki Roti – Rice Flour Flat Bread. Kulcha – Leavened Indian flat bread made from maida (wheat flour). It is specially popular in North India and Pakistan and is usually eaten with chole or matar. In north india, outside schools you will normally see a stall selling kulcha chole. There are many variations of it like paneer kulcha, aloo kulcha etc. Most popular kulcha are made in amritsar, punjab. Luchi – Deep fried bread. Very popular in bengali households. made with all purpose flour, salt and ghee/oil. Methi puri – crisp and spiced puris made with whole wheat flour, fenugreek leaves and spices. Makki ki roti – maize flour flat bread. Its very popular in north india specially in punjab and had with sarson ka saag . The bread is unleaveaned and cooked in ghee. Rice pooris – Crisp as well as soft fried pooris made with rice flour. They are a specialty made in the malvan-konkan-goan regions of the coastal indian belt. Gluten free and vegan recipe.

Matar kachori – Flaky and crisp indian pastries stuffed with spiced & mashed peas. vegan recipe. Malabar Parotta (Kerala Paratha) Indian Bread Recipe - YouTube Malabar Parotta (Kerala Paratha) Indian Bread Recipe Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. The interactive transcript could not be loaded. Loading... Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on Oct 31, 2014 Malabar Parottas or Kerala Parathas are a street food originating from the Malabar region along the coast of Southern India. Some secrets can't always remain hidden, and this bread has made it's way all over the country and the world. It's flaky, crispy and crumbly nature makes it a favorite amongst all age-groups. Try your hand at it and trust us, you will not be disappointed.

Flat Breads - How To Cooking Tips - RecipeTips.com Country or region of origin: Egypt Type of flour used: whole-wheat flour Description: A type of flat bread that probably originated in Egypt, but gradually became popular throughout the Middle East. The bread is baked into a round, flat shape. The diameter is usually smaller than pita bread, but the bread is slightly thicker. It is known by a variety of names depending on the country in which the bread is available. Bammy Country or region of origin: Jamaica Type of flour used: grated cassava root Description: A bammy is a pancake-shaped Jamaican flat bread. It is made from grated cassava root that is pressed in a cloth to remove the liquid. The grated cassava root is then mixed with salt, formed into a small round shape, and placed onto a baking sheet. It is pressed down during baking to maintain the flat, pancake shape. The bread is turned over once while baking so that it cooks evenly. Bammy bread is most often served as an accompaniment to fried fish or other fried foods.

Barbari Country or region of origin: Iran Type of flour used: unbleached bread flour (wheat) Description: A type of flat bread that is made into a variety of shapes and sizes. It is often made into small, rounded rectangles, diagonally slashed several times, and resembling flattened buns. Barbari is also made into larger flat rounds up to a foot in diameter. The bread is yeast leavened and it is often flavored with olive oil, which can be brushed on before baking. Some variations are also flavored with assorted spices or seeds. Buckwheat Bread Country or region of origin: Poland and the Baltic countries Type of flour used: a combination of buckwheat and wheat flour. The wheat flour is usually bread flour or all-purpose flour. Description: Buckwheat flour is often used for breads in the colder climate of northern European countries. The flour produces a bread with a dark color and a crumbly texture. Buckwheat bread has a distinctive flavor that may be an acquired taste for individuals who have not tried it. Since buckwheat flour is gluten free, it is usually combined with wheat flour so that the dough will rise.

Buckwheat bread is often baked in a low cake pan or tart pan with a removable bottom and when cooled, the bread is cut into wedges. Buckwheat bread is difficult to slice when it is made into a loaf shape because of the crumbly nature of the bread. Chapati Country or region of origin: India Type of flour used: atta (chapati flour), which is a very finely ground whole-wheat flour Description: A type of unleavened traditional flat bread of India made with chapati flour (atta), which is a very finely ground whole-wheat flour. There are many variations of chapatis such as rotlas or rotis, parathas, and pooris or puris, but the bread known simply as chapati is the flattest of the different varieties and is usually formed into a round shape that is 5 or 6 inches in diameter. Chapatis are cooked on a griddle with no oil or fat, but are occasionally brushed with ghee or butter after they are cooked. The chapati is most often used to scoop up other foods eaten with the fingers during a meal and is usually served with curries and other spicy dishes. Chapati is also known as khakhara.

Cracker Country or region of origin: various Type of flour used: various Description: A generic name for a variety of unsweetened bread products, which are thin, dry, and hard-textured and are commonly served as appetizers or as an accompaniment to a main dish. The name "cracker" is believed to be derived from the sound that is made when this food is broken apart. Some crackers are leavened, such as soda crackers, which are prepared with flour, water, and seasonings and are leavened with bicarbonate of soda, while a variety of other crackers are unleavened. Many commercially produced crackers contain holes spread over the surface, which allows for even baking and results in a crispy texture and a shape that is flat, thin, and uniform. The term "cracker" is used to designate both the large variety of small, commercially prepared crackers and large, thin, crispy flat breads known as cracker bread. Crackers can be served plain as a snack or appetizer or they can be topped with meat, cheese, or spreadable ingredients. They are often served as an accompaniment to soups, stews, or a variety of main dishes.

Cracker Bread Country or region of origin: various Type of flour used: various Description: Cracker bread is a generic term for crisp flat bread that is usually very thin and formed into a round, square, or rectangular shape. Cracker breads are a traditional food in Mediterranean, Middle Eastern, and Scandinavian countries and are now commonly available throughout the world. There are many types of breads classified as cracker bread and many of them keep for long periods - some, such as Norwegian flat bread (flatbrød), may last for as long as one year. Cracker breads are readily available in large food stores and ethnic markets. Crumpet Country or region of origin: England Type of flour used: white flour (wheat) - usually white bread flour or a combination of white bread flour and all-purpose flour Description: Similar to one half of an English muffin, a crumpet is a round, soft yeast bread prepared from a batter. The batter is poured into a metal ring mold on a griddle and cooked to a brown smooth surface on the bottom while the batter on the top surface settles to become rough and filled with open holes. Crumpets are always served heated or toasted, topped with butter, jam, jelly, or cream cheese.

The rough texture allows the surface to absorb and hold any spreadable topping added to the crumpet. Focaccia Country or region of origin: Italy Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A savory, leavened, Italian flat bread, flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese. Traditional focaccia bread is very flat, but some loaves can be quite thick depending on the type of ingredients stuffed into the bread or used for toppings. Any of the ingredients that are stuffed into the dough or used as toppings should not require a longer cooking time than the bread dough in order to achieve the best results. Some ingredients, such as certain vegetables, may require partial cooking before they are added to the dough. Fougasse Country or region of origin: France Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of tree limbs.

It is made with a basic bread dough or a sourdough and it is often flavored with olive oil and a bit of sugar. Anise is another traditional ingredient that is sometimes used to provide a distinctive flavor. Fougasse is a popular bread in southern France and is often compared to focaccia bread of Italy. Gordita Country or region of origin: Mexico Type of flour used: corn flour (masa harina) Description: A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty. When used as a food wrap, the gordita is slit open, similar to a small version of pocket pita bread, and the sandwich ingredients are placed inside. When it is used as an open-face sandwich bread, fillings are placed on the surface similar to an English muffin. Gordita bread preparation begins with corn-based dough (masa) mixed with water, which is then formed into a small round tortilla shape approximately 4 inches in diameter and 1/4 to 1/2 inch thick. The shape is similar to a plump type of tortilla, which are usually thinner and wider than gorditas.

When the gordita is ready to be cooked, the dough is placed on griddle or skillet and "baked" for 1 or 2 minutes on each side. The top and bottom of the gordita is well cooked, but the sides remain slightly uncooked, which is beneficial if a pocket sandwich is desired. A knife can be inserted into the bread after cooking to open up the gordita similar to a pita pocket bread. In order for the bread to be used in this fashion, some cooks suggest pinching the outer edges together prior to cooking except in the area where the opening is to be made for the food pocket. Prior to filling the gordita with sandwich ingredients, the bread is cooked again, this time in a saucepan or a skillet containing 1/2 inch of oil. The bread is first fried on one side for 10 to 20 seconds before being turned to fry the other side. The intent is to achieve a crispy outer shell while the inside retains its moistness and flakiness. As it cooks in the oil, the Gordita puffs up, becoming plump and fat. This characteristic is what gives the bread the name, "Gordita," which means "little fat one" in Spanish.

The next step in the gordita pocket sandwich assembly is to stuff the pocket with various sandwich ingredients. The ingredients may include the traditional shredded beef, onions, and chilies or a variety of other tasty ingredients, such as poultry, cheese, vegetables, or guacamole mixtures. In addition to the bread-wrapped sandwich version, another gordita variety is also popular. A plump patty can be formed using masa harina (corn flour) as the base ingredient. The patty is often topped with additional fresh ingredients, such as bits of peppers, lettuce, and/or salsa. Often sold by street vendors as a small sandwich, the Gordita is a versatile food that can be served as a snack, an appetizer, or as a main meal with a variety of different ingredients. Gordita after Frying: Used for a Pocket Sandwich Gordita Corn Patty Country or region of origin: Ethiopia Type of flour used: teff Description: Injera is an Ethiopian flat bread that is very thin and somewhat crepe-like in appearance.

Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side. If the batter is allowed to ferment, it becomes a sourdough bread. Injera is a common accompaniment to evening meals in Ethiopia where it is used as a base on which other foods, such as meats, poultry, fish, or vegetables, are piled and then eaten. Injera is also broken apart and used as a wrapping for food pieces or it is often used to scoop stews and gravies directly from a plate. Italian Flat Bread Country or region of origin: Italy Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets. It is formed into rounds or rectangles and is often served with olive oil as part of an antipasto course. Khakhara Country or region of origin: India Type of flour used: wheat flour - chapati flour Description: A flat bread that is a traditional food of India.

Round, very thin, and soft to crispy in texture, khakhara is a bread that is most often rolled up and used in a manner similar to a utensil to scoop or absorb other foods, such as beans or curried foods. Typically, the khakhara is made with flour, water, and seasonings. The dough is formed into a flat, thin-centered bread that is thicker on the edges. Khakhara, which may also be referred to as Rotli or Chapati, can be baked or fried to create the desired texture, depending on the types of foods it will accompany. Knackebrod Country or region of origin: Finland Type of flour used: usually a blend of rye and corn flour Description: A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center. The bread has the appearance of a large, flattened donut. Knackebrod is prepared with rye and corn flour, has a crunchy texture, and a delicious grainy flavor that is not as sweet as its Swedish counterpart knackerbrod, made with oatmeal, butter, and sugar.

Lavash Country or region of origin: Armenia and Iran Type of flour used: white bread flour or all-purpose flour (wheat), and/or whole-wheat flour Description: A thin Armenian flat bread that is enjoyed throughout the Middle East. It is traditionally made from a dough that is formed into a circle or oval from 6 inches to 24 inches in diameter and baked. It is usually made into a very thin and crisp, almost cracker-like, bread that is eaten immediately following baking. The bread is usually torn into pieces when eating. There are many variations of lavash. Some are leavened and others are not. Lavash is also known as Lavosh, Lahvosh, Lawaash, Paraki, and Armenian cracker bread. Lefse Country or region of origin: Scandinavian countries Type of flour used: white flour (wheat) - usually all-purpose flour Description: A round flat bread that is Scandinavian in origin, made from a mixture of flour, cooked potatoes, cream, salt, and butter. Some recipes also call for sugar. The lefse dough is formed into small balls that are rolled into very thin rounds.

The dough is cooked on a griddle (there are special round griddles available specifically designed for making lefse and similar flat breads) until it is lightly browned; then it is turned on the griddle to brown the other side. After cooking, the lefse is placed on a clean white towel to cool. Lefse is often buttered and rolled or folded prior to serving. Sometimes, sugar is sprinkled onto the buttered surface before the lefse is rolled. Lefse is also used as a food wrap for almost any type of ingredient. Sliced luncheon meat, ground meat, cheese, chopped vegetables, jams, and jellies are only a few of the foods that can be used, creating a sandwich or tortilla-like dish. Mannaeesh Country or region of origin: Lebanon Type of flour used: white bread flour (wheat) Description: Mannaeesh (or Mankoush) is a soft Lebanese bread that is shaped into a flat, 5-inch round with a concave surface.

The concave surface is filled with an herb, spice, and seed blend known as za'atar, which is a combination of thyme, marjoram, sesame seeds, and ground sumac. Some recipes may omit the sumac because some people do not care for the strong, sour flavor it provides. Matzo Country or region of origin: various Type of flour used: white flour (wheat) Description: Matzo is an unleavened flat bread or cracker bread that is a traditional bread made for the Jewish Passover. It is baked into thin sheets that can be easily broken apart for serving individual pieces. When served for Passover, the bread is made only with water and flour and is made under strict guidelines so that the dough does not rise during preparation. Matzo is increasingly being served throughout the year as a snack or appetizer cracker, which may be made and seasoned with additional ingredients, unlike the traditional recipe. In addition to being served as a cracker bread, matzo may also be used as an ingredient to make matzo meal (fine or coarse ground cracker meal), matzo dumplings known as matzo balls for matzo soup, or for a variety of puddings and other food dishes.

Matzo is also known as "matzoh." Naan Country or region of origin: India Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor. The dough's weight would normally cause it to fall into a teardrop shape, which is the recognizable characteristic of naan bread, however, with changes in baking processes there are now a variety of shapes from round to oval that are readily produced. The basic ingredients in naan bread include yogurt and white flour, which can be enriched by adding an egg. There are a variety of flavors produced, such as naan with sesame seeds, whole-wheat naan, herbal flavored naan, and other flavored varieties that are still made with the traditional tandoori baking method. For serving, naan can be filled with various ingredients such as onion, garlic, salsa, meats, cheese, and then folded over or rolled to create a sandwich.

Naan can also be cut it into individual pieces and dipped into sauces, salsas, oils, curry, or hummus. It has a dense chewy texture and is best eaten when it is still fresh and hot. Naan is also known as nan, non, nane, or none bread. Papadum Country or region of origin: India Type of flour used: black gram bean flour, lentil flour, rice flour, or potato flour Description: Traditional An Indian cracker bread most often served as a complement to a main dish, but also often used as a snack or appetizer that can be topped with chutney, various dips, or salsas. Commonly made in different sizes, papadums may be small for snacks or larger in size to be used as a food wrap. Typically, it is prepared using black gram bean flour, lentil flour, rice flour, or potato flour with salt and peanut oil added. The ingredients are made into a dough that is formed into a thin, round shape similar to a tortilla and is grilled or fried, making it either soft and moist or crisp in texture.

As the dough is prepared, it can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, lentils, pepper, or other spices. Papadums are also known an Indian wafer, a lentil chip, or pappadams. Pita Country or region of origin: Turkey and Greece Type of flour used: white bread flour (wheat) and whole-wheat flour are most commonly used Description: A type of versatile flat bread that is soft, slightly chewy, and often features a pocket inside, which is a result of baking the bread in a hot oven. Because it is a flat bread, pita is often mistakenly considered to be unleavened, but it is indeed leavened with yeast. The bread is often eaten plain or dipped in olive oil. It can be topped with spreads and meats, folded over, and eaten as a sandwich. Pocket versions can be stuffed with various fillings. The popularity of pita bread has spread beyond Turkey, Greece, and the Middle East. Pita bread is also known as pide, which is the Turkish name, and pideh, which is the Armenian version, prepared with whole-wheat flour and is topped with sesame seeds.

In the United States, pita bread is often called pocket pita or simply pocket bread, which is the most popular commercially prepared, supermarket type of pita bread. Pocket Pita Bread Country or region of origin: Italy Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A type of yeasted flat bread made with white flour that is similar to a thin, crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture. Some versions contain bits of prosciutto ham and grated hard cheeses, such as parmesan, that are kneaded into the dough before baking. The dough is formed into round or rectangular shapes. Pizza rustico is often served with antipasto courses or as an accompaniment to a meal. Schiacciata Country or region of origin: Italy Type of flour used: white flour (wheat) - usually bread flour Description: An Italian flat bread, similar to focaccia, that is often referred to as a Tuscan flat bread. It is prepared with a bread flour dough that is shaped into rounds or rectangles.

The surface is dimpled and is usually brushed with olive oil and sprinkled with coarse salt and rosemary and then baked for a short period of time. Schiacciata is often topped with a variety of ingredients including thin slices of prosciutto, various herbs, onions, peppers and grated cheese. Sopaipilla Country or region of origin: Southwest United States and adjoining areas of northern Mexico Type of flour used: white flour (wheat) - bread flour or all-purpose flour Description: A flat pastry-like bread that originated in regions of northern Mexico and the southwestern United States. The dough is prepared with bread flour or all-purpose flour, water, salt, and vegetable fat and is usually leavened with baking powder. It is formed into rounded shapes of varying sizes and is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside. The plain bread often accompanies a main dish or it can be served as a dessert when garnished with syrup or honey and cinnamon or powdered sugar. The sopaipilla can also be filled with fruits or cream fillings and topped with sweet sauces or pureed fruit.

Spelt Cracker Country or region of origin: Germany Type of flour used: spelt flour Description: A type of crispy, cracker-like flat bread prepared with spelt flour. Some recipes are made with additional whole-grain spelt, which gives the flat bread an interesting texture and nutty flavor. Other versions may also contain a number of other whole grains, bran, or seeds. Spelt crackers can be served with jams and jellies as a breakfast item or as a hearty addition to soups and stews. Tortilla Country or region of origin: Mexico Type of flour used: corn flour, masa harina (a type of corn flour), or wheat flour Description: A soft, thin, flat unleavened Mexican round bread made from corn flour, masa harina (which is a type of corn flour), or wheat flour. It is one of the most common breads in Mexico, but it is popular in many other parts of the world, especially in the areas of the United States Southwest that are adjacent to Mexico.

Tortillas are baked traditionally on a griddle known as a "comal." A tortilla can be eaten plain, but it is most often used as a food wrap to hold ingredients such as meat, poultry, seafood, cheese, beans, onions, and peppers. Commercially prepared tortillas available in food stores are typically found in sizes ranging from six to twelve inches. What is the difference between a roti, naan, paratha and chapati? - Quora Quora Written Nov 18, 2015 * Roti and chapati are the same - unleavened whole wheat flat bread cooked dry on tawa or in tandoor * 'Phulka' is a roti partly cooked on tawa and then roasted on direct fire, or cooked on the tawa and pressed with a ball of cloth, till it swells up * Roti / chapati is usually not made to swell up, especially if it is rolled comparatively thick. Bubbles do appear in the roti / chapati when steam forms in some places * The word 'Roti' is used commonly in north, central and east India, whereas 'Chapati' is used more in west (Mumbai), and south India.

Only in south India Chapati is fried in a bit of oil! Elsewhere, only a Paratha is fried with oil or ghee * Chapati is also made of plain white flour (maida or all purpose flour) in some places in south India. Unlike Rotis, chapati made of maida becomes leathery when it cools down - tough and difficult to tear. OTOH, if the roti dough is too dry or it is cooked slowly for a long time, it becomes stiff and brittle like Tacos * Paratha (plain, folded or stuffed) is made from an unleavened dough of wholewheat flour, and shallow fried with a little oil / ghee / butter. Parathas generally stay soft and moist even when cold * Naan is made of leavened dough from plain white flour (maida or all purpose flour), and cooked either in a Tandoor, or on a tawa / griddle Written Apr 20, 2015 To the best of my knowledge, roti is a simple bread made by flattening a small golf size wholewheat flour dough ball into a round disk and coking it partially on a griddle and completed on open fire.

Paratha on the other hand is 'layered' roti. They flatten a lemon size wholewheat flour dough ball and smear oil and folded so the end result has flaky layers. It is cooked completely on a griddle. Naan, is refined white flour that's leavened with yeast as a rising agent and cooked in a hot tandoor or a clay oven. Paratha recipes - Allrecipes India Paratha recipes Paratha recipes (36) Palak Parathas, Jam Paratha, Bhujiya Paratha, Aloo Paratha, Punjabi Mooli Ka Paratha - looking for parathas? Look no further! Top paratha recipes 45min This is my dad’s favorite paratha. He likes to eat it by putting lots of ghee on it. I do too! 1 review It is a traditional panjabi dish and is very easy to make and also its yummy and mouth watering. It is healthy dish for breakfast.

Preparation time : 20 – 25 minutes Cooking time : 10 – 15 minutes Total Time : 30 – 40 Course : Breakfast 1 review Aloo Paratha (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or desi ghee or refined oil. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India, lassi is served along with it. Aloo Parathas are perfect for a weekend breakfast or brunch. Indian Garlic Bread-Garlic Parathas | vahrehvah • Dry mango powder (amchur powder) 1 Teaspoons. How to make the recipe: Take a bowl add whole wheat flour, salt, oil, water make this in to soft dough, keep it aside.

Take a bowl add ghee, salt, rice flour, mix this well in this add cumin powder, crushed pepper powder, amchur powder, garlic crushed (put it in to the blender) mix it well. Divide the dough in to equal portions, Roll out each portion into thin round roti. Spread garlic mixture over the roti and roll the paratha and fold it like a fan fold and press with hand, using rolling pin roll the paratha thin round. Cook the paratha till brown spots appears on both the sides. Serve this hot with curd and onions. Cooking with images Lasoon, Bellulli Articles Indian Garlic Bread is a popular and traditional flatbread made with whole wheat flour stuffed with a spread made of spicy, tangy and pungent flavours emanating from garlic, fresh crushed black pepper, amchur powder and cumin seed powder. This paratha tastes extremely well with sweet curd/yogurt or pickle. If you are the person who loves the aroma of garlic then this is an amazing dish, very flavourful, yummy and healthy to eat.

The flavour and taste of garlic in this paratha is quite overwhelming and mingles well with other spices to give a strong punch and zest to the paratha. Garlic paratha can also be eaten on its own. Paratha Paratha is a very classic north Indian speciality that is almost cooked everyday in most Indian homes especially in every north Indian kitchens. Parathas can be easily eaten for breakfast, lunch or dinner as they are healthy and nutritious to eat. Paratha is also called as parantha, parauntha etc and is a typical flatbread originated in the Indian subcontinent. It is an amalgamation of the words parat and atta which literally means layers of cooked dough. Paratha is made of various shapes and sizes such as round, heptagonal, square or triangle. Traditionally paratha are made with whole wheat flour stuffed with a variety of vegetables that include potatoes , leafy vegetables, radish ( Mooli Paratha ), cauliflower or paneer . The paratha are generously pan-fried with ghee (clarified butter) or oil. These parathas can be simply eaten with a blob of butter accompanied with pickle, plain yogurt or raita with few slices of onions and green chilli.

Garlic Garlic is one of the most common flavours used in Indian cuisine and there is hardly any curry/dish that is complete without using garlic paste. It is a wonderful seasoning and adds unique aroma, taste and nutrition to the dishes. Garlic, if eaten raw has a very strong taste, pungent to the tongue with a hint of burning sensation but not very extreme; but when cooked, is very aromatic, sweet and the essence engulfs the whole dish. Native to central Asia over 5000 years, garlic is one of the oldest cultivated plants in the world. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture. Garlic was introduced into various regions throughout the globe by travellers and explorers. By the 6th century BC, garlic was known in both China and India, the latter country using it for therapeutic purposes. Garlic is currently grown in temperature and tropical regions all over the world and many different cultivated types have been developed to suit different climates. Interestingly, Allicin in garlic is the major biologically active component and is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic.

Researches have showed that allicin is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects. Garlic is an essential ingredient for every kitchen, not only because of the delicious flavour that it adds to food, (raw or cooked), but for its health benefits too. Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Garlic is used to prevent certain types of cancer, including stomach and colon cancers. Garlic is also assumed to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lobwer blood homocysteine levels and has shown to prevent some complications of diabetes mellitus. Additionally, garlic is an excellent source of manganese. It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium , potassium , and copper. It contains vitamin A, B1, B2 and C as well.

Garlic paratha is a rare variety of paratha dish, is light and easy to prepare. You could also make them spicy or bland depending on individual’s taste. Garlic taste exceptional when spread over breads which creates a variety to classic dishes such as garlic bread, garlic toast , bruschetta, crostini and canapé. Paratha recipes There are innumerable paratha dishes using vegetables, meats or both. Plain Paratha - Tawa Wali Lachha Paratha | Simple Indian Recipes Plain Paratha - Submitted by Dahlia on 9th Nov 2010 (Plain Layered paratha, Triangle Layered Chapati, Laccha Paratha, Madata Chapati, Ghadichi Poli, Trikon Parota) Paratha are a type of flat bread made with whole wheat flour or atta flour. In North India there are so many varieties of unleavened flat bread made with wheat flour. Though plain parathas are made with the same wheat flour as chapati and phulka, it tastes and looks different. It is thicker than the regular chapati due to the different method of rolling it and layering. I have already shared about stuffed parathas in a different post .

Here I will be sharing about the types of Plain Paratha. Plain Layered Parathas are also called as Tawa Wali Lachha Parathas are made in North and Eastern parts of India. In Maharashtra it is called the Ghadichi Poli. It is called just parathas in Orissa and trikon parota in Bengal. It is commonly made in triangular, round or square shapes. After the parathas are cooked, you can see several distinct layers. The outer layers are crisp while the inner layers are soft. The layers are achieved by rolling the dough and folding it with some ghee and plain flour in between. It is then rolled again. When the rolled out paratha is cooked, the layers separate out making it very soft. Some people like to fill the layers with some stuffing like chutney or sabzi. As I said above, there are different ways of folding and rolling the dough to create the layers in the paratha. Here I have shared a few ways of doing it.

Recipe For Making Plain Layered Paratha Preparation Time: 20 minutes Oil - 1 tbsp (for making dough) Cumin seeds (jeera) / Carom seeds (ajwain) - 1 tsp (optional) Oil - for frying the parathas Warm Water - as needed (app. 3/4 cup) Oil/Ghee - 3-4 tbsp (for layering) Dry Flour - for rolling Method Mix the flour, salt and oil. Add the warm water little by little and knead the dough. Cover and let it rest for at least 15 minutes. Knead the dough again and make lemon sized balls. Dip each ball into dry flour and roll it out into a small disc using a rolling pin. Spread 2-3 drops of oil on this rolled out roti. Sprinkle little dry flour on it. After this step the roti is folded in few different ways to get the layers before cooking. I have explained fours different types of folds below. Fold and roll the paratha using any of the methods explained below. Heat a tawa on medium high heat and place the rolled out paratha on it. When light brown spots appear, flip the paratha.

Drizzle/Spray few drops of oil/ghee. After both the sides are cooked, remove from the tawa and transfer to a hot pack or a closed container to maintain its softness. When you break the paratha, you can see the layers distinctly. Type 1 (Triangle Paratha) In the rolled out roti, spread few drops of oil/ ghee all over and sprinkle some dry flour on it. Fold it in half to form a semi circle. Spread 2-3 drops of oil/ghee again and sprinkle little dry flour. Fold the semi circle into half so that it forms a triangle. Roll out this into a bigger triangular roti. Type 2 (Circular Laccha Paratha) This method is similar to the one used to make Kerala Parotta. For this, first roll out the roti, spread some oil and sprinkle dry flour. Then beginning with one side, fold it over and under alternatively just like making a paper fan or saree pleets. Roll the pleated dough lengthwise to form a ball of dough with layers. Now roll it out again with a rolling pin and roast it. These rotis will have multiple layers.

Type 3 (Square Paratha) Another option is to make layered square parathas. For this after applying the oil and flour on the rolled out roti, fold it into a square shape and proceed. Type 4 (Simple Circular Paratha) This is a very simple method for beginners. Just make 2-3 small rotis. Place one roti over the other separated by little oil and flour . Seal the edges and roll out till you get a thin paratha. Detailed Steps For Making Plain Layered Paratha Take the flour (1.5 cup), 1 tbsp of oil and salt in a large mixing bowl. Sometimes I like to add a tsp of cumin seeds (jeera) or carom seeds (ajwain) also which gives a nice flavor to the final parathas. Today I have made it plain. Add warm water little by little and keep kneading the dough. Knead the dough nicely till it becomes soft. Cover it with a damp kitchen towel, plastic wrap or just a lid and let it rest for at least 15 minutes. This resting will make the dough soft and pliable. Knead the dough again and make lemon sized balls.

Dip each ball into dry flour and roll it out into a small disc using a rolling pin. After this step the roti is folded in different ways as mentioned above. I have explained the triangular method of folding with pictures here. Start by spreading 2-3 drops of oil on this rolled out roti. I usually take a mix of oil and ghee in the ratio 3:1 and keep in a small bowl. I use it for this. Sprinkle little dry flour on it. Fold it in half to form a semi circle. Spread 2-3 drops of oil-ghee mixture again and sprinkle some dry flour. Fold the semi circle into half so that it forms a triangle. Roll out this into a bigger triangular roti. If you are not able to maintain the triangular shape, then roll it out like as a circle. Either way the layers will be there. Heat a tawa or griddle on medium high heat. Transfer the rolled out paratha on it and cook for a minute. When light brown spots appear in the bottom side, flip the paratha. Drizzle few drops of oil-ghee mixture. Cook until both sides get some brown spots.

Remove from the tawa and transfer to a hot box to maintain its softness. When you take a piece of the paratha, you can see the layers separating. Serve with your favorite curry and enjoy. Serving Plain Paratha These parathas goes very well with rich creamy gravies or some sabzis . It goes well with all types of non-veg gravies . The simplest way of serving is with some spiced yogurt and some pickle. More Paratha Varieties

Question: Paratha is a type of bread from which country
Answer: India